When American cities were building their water systems in the 1870’s-1890’s, the steel mill made each city’s order its own separate production run. The impurities are unique to that city, and over the decades trace minerals leach from the pipes into the water. It’s subtle, but true foodies can taste the difference.

San Francisco sourdough and cippolina, Baltimore clam chowder, Philly cheese-steak, Los Angeles tortillas, etc. The exact same recipe doesn’t come out exactly the same anywhere else.

New Yorkers are worried about this… we have two huge water mains coming into the city from the reservoir; they’re from the 1880’s, with a 100-year design life, at this point they’re held together by rust. For the last 8 years we’ve been drilling a tunnel to establish a third main, as soon as it goes online we turn off one of the originals and go spend 2 years patching it. Then it will be turned back on and the other old one stopped and patched. But when this happens… OMG THE PIZZA AND BAGELS WILL SUFFER!!